Wow! There's quite an eclectic collection here. I'm intrigued by the Farm Journal books. Way back when I was a food writer in Spokane, there was a phantom "homemaker" who offered tips and recipes. Dorothy Dean was Spokane's version of Betty Crocker. Still use some of those recipes to this day, especially the Christmas cookies.

I am so loving all these comments. Just remembered something: When I was growing up, my favorite aunt had a habit of stashing dirty pans/pots in the oven!! Which often led to a smoky surprise when you went to preheat the oven and those dirty pans started smoking!

Cozy Corner is wonderful, especially the Cornish hens and the wings.
I also LOVE Payne's on Lamar and Seattle! Next time, say hey to Ms. Flora and don't miss the fried pies! Central is one of my favorites, too. And I hit Corky's and/or Interstate at the airport coming and/or going. Really like the sauce at Bar-B-Que Shop and Commissary and the seasoning from Hog Wild.
Memphis has got it going on for BBQ. That's why I am so happy I can get some Rendezvous delivered thousands of miles away.

Hey everybody! I love the comments here. I just wish I had a better pic of the burger I ate and wrote about, the unadorned Dork. That's what I like about this Lunchbox. You can go minimalist or way over the top.

As far as other great Seattle burgers, don't miss Palace Kitchen or Betty on top of Queen Anne, which just started a happy hour burger served with hand-cut frites, housemade pickles on a house-baked brioche baked by the talented pastry chef Brittany. Just $8.

Another great story by John T.
Sister Schubert's orange rolls are a little bit of brunch heaven. I also like Mary B's biscuits, but they still pale when stacked up against the fine buttermilk gems at Bryant's Biscuits on Summer Avenue in Memphis. So good. Especially with sorghum!

While you can always stir kimchi into rice for an easy side (with no complaints from me!), sometimes I crave kimchi fusion. Kimchi is fermented vegetables, most often cabbage, but there are varieties, one of my favorite being made with radishes. Seasonings can include garlic, ginger, chiles, fish sauce to make for a condiment that's fiery and salty with a pucker-worthy tartness. Because of this acidity, it greatly complements richer dishes. Here are 10 fusion-inspired ideas on what to do with kimchi. More

If you (along with the rest of us mortals) live in a place where fresh tomatoes are out of season, it's time to reach into the pantry and starting loving those canned beauties. Here are my top five ways to enjoy them. What are yours? More